Strawberry Cream Protein Pancakes

If you’ve ever wanted your morning pancakes to taste like strawberry shortcake and help you power through your day, this one’s for you. These Strawberry Cream Protein Pancakes are fluffy, creamy, and loaded with real strawberry flavor—all while sneaking in a solid dose of protein. Your blender just became your best friend.

Some mornings call for syrupy stacks of classic pancakes, and others beg for something that feels indulgent but leaves you energized instead of in a carb coma. That’s where these Strawberry Cream Protein Pancakes come in. They taste like brunch-dessert, but they’re secretly packed with protein, fiber, and fresh fruit.

This recipe started as a post-workout craving—I wanted something sweet, but I also needed something substantial. I tossed a few ingredients into my blender (Greek yogurt, oats, protein powder, strawberries), hit blend, and poured the batter onto a hot griddle. One flip in and my kitchen already smelled like strawberry shortcake heaven.

The magic? A combo of cottage cheese or Greek yogurt for creaminess, oats for that slow-burn energy, and vanilla protein powder for staying power. Fresh strawberries are folded in (or blended right in), giving that sweet-tart burst in every bite.

My husband calls them “cheesecake pancakes,” my kids think they’re strawberry cake, and I’m just over here feeling smug that I fed them something secretly nutritious. Topped with Greek yogurt, a few extra berries, or even sugar-free whipped cream? Total perfection.

This better-for-you breakfast gives you all the comfort of strawberry pancakes with a creamy, protein-rich twist. No flour needed—just oats, cottage cheese (or Greek yogurt), protein powder, and fresh strawberries.

The texture is light and tender, with little bursts of sweet-tart berries and a rich cream flavor running through the batter. The secret? Blending everything to a smooth consistency, so they cook up like classic pancakes but with extra nutrition.

Perfect post-workout, meal prep friendly, and kid-approved. You get the feel of a treat with the staying power of a protein shake—just in pancake form.

Top with a dollop of Greek yogurt, sugar-free syrup, or a drizzle of almond butter for the ultimate balanced breakfast.

A Family Favorite Story

It all started when my son came into the kitchen one Sunday morning, dragging his blanket and mumbling, “I want pink pancakes.” I had no strawberries left, just a tub of strawberry Greek yogurt and a few frozen berries. I blended it with oats, eggs, and protein powder—and boom. Pink pancakes were born.

He LOVED them. I made a second batch and added more strawberries and a little vanilla. That’s when my husband tried one… and then four more. Now, these are on weekly rotation. We eat them warm off the griddle, cold with almond butter, or reheated with syrup on busy mornings. Pink pancakes = permanent family tradition.

Why These Strawberry Cream Protein Pancakes?

• High in Protein: Keeps you full and fueled—no crash.
• Gluten-Free & Flourless: Rolled oats take the place of flour.
• Naturally Sweetened: Just a touch of honey or maple—no sugar bombs.
• Easy to Blend: One blender = one step = no mess.
• Freezer Friendly: Make a big batch and reheat all week long.

What You Need for Strawberry Cream Protein Pancakes

• 1 cup rolled oats (gluten-free if needed)
• ½ cup cottage cheese or Greek yogurt
• ½ cup egg whites (or 2 whole eggs)
• ½ scoop (15g) vanilla protein powder
• 1 tsp vanilla extract
• 1 tsp baking powder
• ½ cup fresh or frozen strawberries, chopped
• 1–2 tbsp almond milk (only if batter is too thick)
• Optional: 1 tsp honey or maple syrup for sweetness

How to Make Strawberry Cream Protein Pancakes

Step 1: Add oats, cottage cheese (or Greek yogurt), egg whites, protein powder, vanilla, baking powder, and optional sweetener to a blender. Blend until smooth—scrape down sides if needed.

Step 2: Fold in the chopped strawberries or pulse just once to break them up. You want some texture!

Step 3: Preheat a nonstick skillet or griddle over medium heat and lightly grease. Pour batter into small circles (about ¼ cup each).

Step 4: Cook until bubbles form and edges look set, 2–3 minutes. Flip and cook another 1–2 minutes until golden and cooked through.

Step 5: Serve warm with a dollop of Greek yogurt, sliced strawberries, or a drizzle of sugar-free syrup. Bonus points for whipped cream or a dust of powdered monk fruit!

Tips for Strawberry Cream Protein Pancakes

For the fluffiest pancakes, don’t over-blend after adding the strawberries. A few chunks make the texture more interesting and keep the batter light.

Let the batter rest for 5–10 minutes before cooking—this helps the oats absorb liquid and makes the pancakes easier to flip. If it thickens too much, add a splash of almond milk.

Substitutions and Variations

• Dairy-Free? Use dairy-free yogurt and a plant-based protein powder.
• No protein powder? Sub with 1 tbsp almond flour + extra vanilla extract.
• Make it chocolate: Add cocoa powder and chocolate protein for a chocolate-covered strawberry version.
• Boost with fiber: Stir in a tablespoon of flaxseed or chia seeds.

Make a Healthier Version

Already super clean! But you can reduce calories by using egg whites only, low-fat cottage cheese, and skipping the honey if your strawberries are sweet enough. Add extra fiber with flaxseed, and use sugar-free toppings to keep it light.

Want more staying power? Add 1 tablespoon of almond butter on top or sprinkle hemp seeds for healthy fats and extra protein.

Closing for Strawberry Cream Protein Pancakes – Todd Wilbur Style

And there it is—your favorite indulgent breakfast made nutritious and delicious. These Strawberry Cream Protein Pancakes deliver all the flavor of your favorite bakery stack, but with ingredients your body and taste buds will thank you for. Try them this week, freeze a few for later, and check out our other high-protein breakfast recipes while you’re here!

Relevant Categories:

Breakfast, Healthy Recipes, Protein-Packed Meals, Meal Prep, Post-Workout

Relevant Tags:

Protein Pancakes, Healthy Pancakes, Gluten-Free Breakfast, Strawberry Recipes, High Protein, Clean Eating, Quick Breakfast, Cottage Cheese Pancakes

Frequently Asked Questions for Strawberry Cream Protein Pancakes

Can I use frozen strawberries?
Yes—thaw and drain excess moisture first for best results.

Can I skip the protein powder?
You can! Use extra oats or almond flour and a splash of vanilla.

How do I store leftovers?
Store in the fridge up to 4 days or freeze in stacks for 1 month.

Do I need a blender?
It helps with texture, but you can use oat flour and whisk by hand.

Can I make these vegan?
Yes! Use dairy-free yogurt, plant-based protein, and flax eggs.

How do I make these fluffier?
Let the batter sit for 10 minutes before cooking and don’t overmix.

Are these good for meal prep?
Perfect! Make a big batch, freeze, and pop in the toaster.

Can I use flavored yogurt?
Sure! Just reduce added sweetener if it’s sweetened already.

Can I make these without eggs?
Yes—use a flax or chia egg and increase yogurt slightly.

What kind of protein powder works best?
Vanilla whey or plant-based blends work well—unflavored is okay too.

Do these taste like cottage cheese?
Not at all—it melts into the batter and gives creamy texture.

Can I double the recipe?
Absolutely—just blend in batches to avoid overfilling your blender.